Healthy Blueberry Muffins

These simple, healthy blueberry muffins are slowly curing me of my uncanny ability to overcomplicate.

The best ever blueberry muffins! You'll love this healthy blueberry muffin recipe made with oats and cinnamon

“Let it be” is a concept I readily embrace in theory but rarely in execution. I apply three coats of nail polish (and top coat). Pizza toppings? The more the merrier. When I photograph recipes, I have to physically hide my camera in a cabinet to keep myself from taking “just one more.” This very sentence? I’ve written and rewritten it three times.

I’m a current lily gilder, a former jean-jacket bedazzler, and I’d probably add another stripe to the rainbow if I could.

The Best Ever Healthy Blueberry Muffins—Soft, fluffy, and every bite is bursting with juicy blueberries!

Healthy Blueberry Muffins

Given my overt tendency to embellish, when I decided to create my dream healthy blueberry muffin recipe, the first three ingredients I pulled out of my pantry were not blueberries, oatmeal, or applesauce (way too obvious); they were lemon extract, cardamom, and hazelnuts.

Forget simple whole wheat blueberry muffins—these were going to be the Versailles of healthy blueberry muffins! Four spices! Multiple extracts! All manners of fancy glazes and toppings!

Kind, considerate wife that I am, before dirtying my whisk, I asked Ben if there was a particular healthy blueberry muffin flavor he’d prefer. He returned this entirely legitimate question with a blank stare, followed by, “Um, just blueberry?”

“Just blueberry,” it turns out, makes the best healthy blueberry muffins of all.

Best Blueberry Muffin Recipe

Without a doubt, these healthy blueberry muffins are the finest I have ever baked. The batter could not be more simple—oatmeal, whole wheat flour, brown sugar, a little melted butter, and a touch of cinnamon—nor the result more spectacular.

These healthy blueberry muffins are fluffy, moist, and tender. You’ll find them equally comfortable beside a cup of black coffee as they are with yogurt for an afternoon snack. The light amount of butter makes the blueberry muffins rich but not too rich to deserve their “healthy” designation, and a handful of oatmeal gives them a more satisfying texture.

Healthy Blueberry Muffins. The best blueberry muffin recipe!

The true star of these healthy blueberry muffins, however, is the blueberries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering their juicy taste. I used fresh blueberries since they are in their summer prime at the moment, but you can absolutely swap frozen and enjoy these healthy blueberry muffins year-round.

Whole Wheat Blueberry Muffins

The true star of these healthy blueberry muffins, however, is the blueberries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering their juicy taste. I used fresh blueberries since they are in their summer prime at the moment, but you can absolutely swap frozen and enjoy these healthy blueberry muffins year-round.

Healthy Blueberry Oatmeal Muffins

The only obsessive behavior I’ll be displaying today is meticulously selecting whichever healthy blueberry muffin is the biggest of the batch!

Tools I used to make this recipe:

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Healthy Blueberry Muffins

A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist and fluffy!

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 1/2 cups, plus 1 tablespoon white whole wheat flour, divided
  • 3/4 cup old fashioned rolled oats
  • 1/2 cup lightly packed light brown sugar
  • 1 tablespoon baking powder (I prefer aluminum free)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup plus 2 tablespoons non-fat milk
  • 1/4 cup unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)


  1. Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with cooking spray or line with paper liners, then coat the liners with cooking spray. Set aside.
  2. In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, Baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir by hand, just until blended.
  3. Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, leaving any excess flour in the bottom of the bowl. (This will prevent the blueberries from sinking to the bottom of the muffins.)
  4. Divide the batter between the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Store leftover healthy blueberry muffins according to my guide for How to Store Muffins, or wrap individually in plastic, place in a tiptop bag and freeze for up to two months.

All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 muffin

  • Amount Per Serving:
  • Calories: 149
  • Total Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 42mg
  • Sodium: 88mg
  • Carbohydrates: 21g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 5g

If you like these Healthy Blueberry Muffins, don’t miss these other healthy muffin recipes!

 Blender Banana Oatmeal Muffins. NO butter, sugar, or oil. This skinny recipes uses Greek yogurt and honey instead. I can't believe how good these tasted!

Blender Banana Oatmeal Muffins

Zucchini Coconut Muffins - Healthy zucchini muffins made with coconut oil and whole wheat flour, with toasted coconut on top.

Coconut Zucchini Muffins

Healthy Oatmeal Muffins with Maple Syrup. Naturally sweetened, moist and delicious!

Maple Oatmeal Muffins

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...


  1. I am a sucker for a healthy blueberry muffin. My mom used to make them with whole wheat as a kid. Well, to distract us she would sprinkle raw sugar on top just so we would eat it! Funny though, I prefer whole wheat over regular today! Anyways, these look amazing!! 

  2. Haha Erin I can TOTALLY relate. I have a habit of always trying to add as much flair to recipes as possible, and then surprise myself with how much I LOVE the basics when I go that route. These SIMPLE ;) blueberry muffins look divine!

  3. These look beautiful! Do you think coconut oil would work in place of the butter?

  4. haha I have that problem – I have to over-complicate things and can’t let them be!!! Ah well :) These blueberry muffins sound completely delicious – classic blueberry really is a wonderful thing!

  5. LOVING how light and beautiful these look!

  6. I’m loving these healthy blueberry muffins! I’m totally going to be making them after my next run to the farmers market this weekend! Blueberry muffins are my faaave and you’ve made them even better :)

  7. LOL: “I asked Ben if there were a particular healthy blueberry muffin flavor he’d prefer.”
    And the name of these is perfect ;)

  8. Embellishing is FUN! That’s how streusel was probably born, and is anyone complaining? These muffins look fabulous :)

  9. I’m stealing “fourice.”

  10. I love rolled oats in muffins. Such great texture and hearty flavor!

  11. im always up for healthier version of blueberry muffins because at work, we have sugar loaded kind (they are good though), i should introduce these. 

  12. Why are blueberry muffins so craveworthy? And isn’t it hard to just do a plain old “anything” instead of trying a new “better” variation?

  13. The Versailles of muffins. I’m dying over here. Seems like Ben compliments you perfectly. I often feel that way with my boyfriend. “So babe, what about white chocolate ginger oatmeal?” “Uhm….” 

  14. These muffins sounds amazing Erin! When I have a craving for something specific I have to make it! Sadly for me it is mostly chocolate or something very unhealthy! 

  15. I made these yesterday and our household has already eaten half of them already.  They turned out great and I love that they are a healthier version because they will be the perfect snack for me to take to law school! Great recipe Erin :)

    They are on the denser side and not as light and fluffy as muffins like you’d buy from the bakery. Just so,ethic to keep in mind.

  16. Made these! Perfection! Ontario blueberries :)

  17. I am assuming that the baking soda is also added with the dry ingredients. I see it on the list but not in the recipe. I tbsp of baking powder sounds like a lot. Just checking that it’s not a typo. I am making this today.

  18. I obviously can’t read either. It’s the powder that I was referring to. I saw it under ingredients but not under directions. I followed the recipe as it. They came out wonderful.  Thanks-I need to get glasses now.

  19. Wow these came out amazing! I replaced the milk with myoplex EAS vanilla protein shake and used stevia instead of brown sugar.   I also noticed you didn’t put the baking powder in the instructions but in the ingredient list. One question do you know the nutrition facts for these muffins?

  20. Just wondering if All purpose flour would be the same amount? I don’t have any wheat flour :-(

  21. Just curious, any idea how many calories per muffin? I really want to make them and I need to know!!

  22. What would the bake time be for mini muffins?

  23. Funny, yesterday I woke up craving blueberry muffins, and today here they are. Going to make them as soon as the kitchen is free. I live at almost 7000 ft. so I add 1 Tbs. flour for each cup. Don’t usually do anything else. Fresh blueberries from S. America are in the store now, but I have loads of frozen so in they will go. I’ll let you know how they turn out. Can’t wait.

  24. Joanne Gonsalves Reply

    I made these muffins and loved them. All I had was frozen wild blueberries, which turned out great. I would probably add an additional 1/2 cup because they are so small. Making them again today. Yum!

  25. Andrea Arroyo Reply

    I really like your recipes . 

  26. made these muffins , big hit with my husband

  27. I have made these blueberry muffins two times. They are a definite winner. I use Non Gluten Flour 2/1 Bob’s, almond milk and bake at 350 degrees for 30 minutes. We love them and my daughter in law took 2 home this last time and loved them too. Followed your instructions for storing and works great.

  28. I seriously love these muffins! I didn’t have any whole wheat flour but one time I saw Alton Brown put old-fashioned oats in the food mixer to make a fine powder, so I tried it. I used 1/2 Cup all purpose flour and mixed it with 1 Cup old-fashioned oat powder. Other than that followed the recipe exactly and so glad I did! I’m going to freeze some of these to eat once my baby arrives, I heard eating lots of oats and oatmeal can help with breastfeeding. Thank you so much!

  29. Suddenly I have a *huge* craving for blueberry muffins. 😉 This recipe is one I absolutely must make soon! I love having wholesome muffins to grab for a snack or to pair with scrambled eggs for a lovely weekday breakfast. Happy Fourth of July weekend to you & yours, Erin! 

  30. Diane Siniscalchi Reply

    Erin, I can’t wait to try these! Maybe tonight if I can get fresh blueberries. I do have white whole wheat flour in my pantry along with the other ingredients, so I’m good to go. Thank you!❤️

  31. Love to see a healthy version of a wonderful recipe. Will have to how this recipe to my mum. She would love to make these (:

  32. Hey Erin:-) I only have one word for this recipe – amazing!! I love the muffins and the fact that it is a healthy version of blueberry muffins.

  33. shawnna griffin Reply

    hey girl happy 4th! These look yummy!

  34. I wanted to write you to let you know how great I think you are with your blog(I hope that is the right term) and that I appreciate all the great recipes. You were the first person I pinned on Pinterest. I have a small assortment of cookbooks, but the recipes seem old and boring. Through my children I was experiencing new foods, and I wanted to know how to fix some of them myself. So I googled different words, like healthy eating. When I clicked on your name and read how you introduced yourself, I knew I had to check your recipes out. You feel to me like the nice person next door. We visit over the fence, and then you mention a new recipe you created.  I just feel very at ease and relaxed when I am browsing through recipes trying to find something my husband might eat. I am trying to pick up some of these new ingredients as I am able. I want to try the Asian noodle salad with mandarins oranges next. I have been making the peanut butter breakfast bars in all kinds of ways for breakfast. I do feel challenged to modify some recipes I make and sneak in more veggies. Thank you. 

    • Janet, I cannot express enough how overjoyed this comment makes me! Every thing you said is what I aspire to make my blog (and yes blog is the right word) be about. I hope you love the recipes you try, and I am so grateful to have you as a reader. Thank you!

  35. I baked these muffins this afternoon, and they turned out perfect! I did try a little trick of my own, after hearing about them being a little dense, and turned the whole wheat flour into whole wheat cake flour (by taking out 2 TBSP of flour out for each cup of flour, and replacing those TBSP with cornstarch). I found the final texture very pleasing, and close to what you would get with AP flour. Will be checking out more of your blog. Thanks for the recipe!

  36. What a great, basic muffin recipe. They definitely taste like a bread, not a cake, which is what I was hoping for. My husband is always asking for me to “quit messing with things” and just make simple baked goods – these totally fit the bill!

    For anyone baking at high altitude (I tested these in Denver), I recommend adding 2 extra T of flour, 2 extra T of milk, reducing the baking powder by 3/4 t, and baking at 425 for 15 minutes.

  37. I made these and I thought they tasted pretty good. They are small in size and high in fiber but also high in calories.  I calculated the calorie count for your recipe using the most known brand names nutritional info split into 12 muffins and it equals approximately 606 calories per muffin. Pretty high. There’s nothing that can be done about it though they’re as healthy as they can possibly be. I just wouldn’t eat too many.

    • I rechecked my work and I found two extra zeros (I used the S Health app) at the end of my flour calorie count. So actually divided into 12 muffins the calorie count is approximately 200 calories. What a big difference a computation error makes. I don’t feel so bad eating these now, still in moderation though ;)

  38. I love blueberry muffins. Happy that they are getting healthier by the minute.

  39. Hello from UK :) just made these tonight was exactly what I was after for a guilt free muffin for us and the kids for their lunch boxes. Love the texture of the oats. Thanks :)

    • Rebecca, I’m so happy that you loved these, and that they made it all the way across the Atlantic. Thanks so much for trying the recipe and taking time to stop back by and leave this kind review.

  40. Boyfriend’s already had about five! :) By the way, I did use 1/4 rye 3/4 white flour instead of your quantity of wholemeal (I didnt have any in the cupboard) and tasted great with that slightly nutty rye flavour. Thanks again for the great recipe I’ll be making them again. x

  41. These were literally the worst muffins I’ve ever made. By a long shot. Sorry you’ve lost me. 

    • I’m so sorry to hear this Kat! As you can see from the dozens of positive reviews, many other readers have enjoyed this recipe very much. That said, that doesn’t help the fact that you didn’t like them. Do you think something might have gone wrong with the recipe? Did you follow it exactly? Let me know if you would like help troubleshooting.

  42. These were the best blueberry muffins I have made in a long while!! I am so glad I found your site – great recipes and thoughtful details in all of your descriptions!

    • YAY Melissa! I’m so glad you found my site too! I’m happy to hear you loved the muffins. Thank you for the kind words and for leaving a review. I truly appreciate it!

  43. I made this recipe last night and my family loved it! I couldn’t find white wheat flour at my store so I mixed whole wheat flour with all purpose flour and it came out great. I will definitely make again! Thanks for posting this! I really liked these muffins because they are so much healthier and lower calorie than store bought muffins, and they still taste great! No guilt :)

    • Awesome, Kristina! I’m so glad to hear you enjoyed the recipe…and I appreciate that you took the time to leave this nice review!

  44. Omg these are very good I used coconut oil and coconut milk and chia seeds in place of eggs I wanted to use apple sauce for the eggs but didn’t have any on hand I also added some good ole walnuts mmmmmmmmmm they smelled heavenly in the oven!!😻

    • Martha, YAY! I’m so glad you enjoyed the recipe. Thanks so much for taking the time to leave this fabulous review! :)

  45. Made these with my daughter Rain (3.5 years old) today and we both love them! Not sure if there will be any left when my husband gets home lol.
    I did the measuring and she poured in all the ingredients and did all the mixing. They are GREAT!
    One thing we added was strawberries! We added about 1/3 of a cup after I already added the blueberries. My daughter insisted they needed strawberries and they are SO delicious in this recipe! I’ll be making them again later this week for my mother to try when she comes over for a visit. Thanks! I’m keeping this recipe card! 

    • Hi Zara and Rain! I’m so happy you enjoyed the muffins! And strawberry sounds like a delicious addition. I really appreciate your taking the time to leave this wonderful review!

  46. I made these muffins with my son yesterday. They sounded great and the fact that they were healthy was a big plus. Unfortunately, they weren’t very good. My son rated them a 4 out of 10 and I would say about the same. We ate a few and threw most of them out. My quest for a healthy blueberry muffin continues unfortunately. :(

    • Hi Danielle, I’m sorry to hear that you didn’t enjoy the muffins. Many have tried them and liked them very much, but everyone’s taste is different. I know it’s disappointing to try a new recipe and not have it turn out, so I truly wish you would have enjoyed these!

  47. Thank you for this recipe! I made these for breakfast and my family absolutely loved them – definitely a keeper!

    Rating: 5
  48. Hi there! I honestly never comment on recipes but this one is AMAZING! Just made my second batch :) The second time, I added half of a banana, some chia seeds, and sprinkled a little sea salt on top. Delicious!

    Rating: 5
    • Hi Lauren, I’m so glad that these moved you enough to leave this wonderful comment! :) Thanks for sharing your tweaks!

  49. WOW! Really good. I made a few slight change: one cup sugar and excluded the 2 TBS milk. It was perfect! 

    • I’m so happy to hear you enjoyed the muffins, Mitze! Thanks for leaving this wonderful feedback and for sharing your tweaks.

  50. Hi Erin! I really enjoy making things from your blog! Any recommendations (oven temp, length of baking) if I wanted to try baking these in either a 4×4 or 8×8 glass dish instead of a muffin tray? Thank you!

    • Thank you so much, Cait! I’m so happy to hear you enjoy my recipes! Since you’d be baking in a glass pan, I’d recommend lowering the oven temperature 25 degrees. I would still start checking for doneness at the same time as you would muffins, but it will likely take longer in a pan. I’d love to hear how it goes!

  51. These were great! I wanted to try and healthy recipe and these did not disappoint! Thank you so much.

    Rating: 4.5
  52. Just made these muffins and they are great! I was all set to make sweet potato muffins, but my son asked for blueberry. My typical blueberry muffin is pretty much a cupcake,  and I’m trying to eat more fuel less junk. These hit the mark and I had all the ingredients on hand! Can’t wait to try more! 

    Rating: 5
    • YAY Renee! I’m so glad you found this recipe and that it was a hit. Thank you so much for taking the time to share how it turned out!

  53. I just made these and OH MY GOD. This will forever be my new favorite muffin recipe. This is how I slightly personalized it: I used vanilla almond milk, gluten-free biscuit/baking mix, and added about 1/4 cup of cinnamon applesauce. I’m impatient so my eggs were refrigerated and butter was slightly melted. Used rolling oats and everything else normally. Sooooo delicious.  I filled 1/3 with chocolate chips, 1/3 with blueberries and 1/3 with banana and peanut butter. So far I have just tried the chocolate chip ones but the texture and taste is so wonderful that I imagine it would be good with any filling. Thank you for making my morning! My whole family will be surprised something gluten-free with almond milk can taste so good!

    Rating: 5
    • HOORAY Jessica! I’m thrilled that you love the recipe so much, and I hope you enjoy the rest of the muffins just as much as the chocolate chip ones! Thank you so much for sharing your tweaks and taking the time to leave this awesome review!

  54. These were so easy to make and super delicious! I even used margarine instead of butter and they were still tasty! Another hit! 

    Rating: 5
    • I’m so glad you enjoyed the muffins, Julia! Thanks so much for taking the time to leave this nice review!

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